Hummingbird cake from La Fabrica Girona
I have eaten a lot of cake in my days, so I was slightly skeptical when La Fabrica Girona owner Amber Meier told me the hummingbird cake I was eyeing as I placed my chai latte order would be the best cake I had ever eaten. Although it was only 10am, and I typically try to hold off on eating cake until at least lunchtime, I decided I should probably test out Amber’s claim. She handed me a cup full of cake and a wooden fork – and I went to town.
I’m happy to report that Amber was absolutely correct. The hummingbird cake is as delicious as promised, hands down the best cake I have ever eaten. And now you can eat it, too – even if you can’t make your way to La Fabrica.
Melissa Mostert is the women behind La Fabrica’s hummingbird cake. She says:
“I’ve always loved baking since I was little and have always been a natural at doing it. I used to watch my mother in the kitchen always creating something. Then I decided to take a subject at school where I’ll be able to learn a bit more about baking. Then I met my husband, and his mother is an amazing baker. She creates the most beautiful, delicious cakes and cupcakes for weddings, birthdays and baby showers. I occasionally helped her making these cakes and cupcakes, so I learned a lot from her by watching and helping.”
Ingredients
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Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups of sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, undrained
- 1 cup chopped walnuts
- 2 cups mashed banana
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Cream cheese frosting:
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioner’s sugar
- 1 teaspoon vanilla extract
Preparation
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Cake:
- Combine first 5 ingredients in a large bowl.
- Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.
- Stir in vanilla, pineapple, 1 cup walnuts, and bananas.
- Pour batter into three greased and floured 9-inch round cake pans.
- Bake at 350°F (180°C) for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
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Cream cheese frosting:
- In a medium bowl, mix together the cream cheese and butter until creamy.
- Mix in the vanilla.
- Gradually stir in the confectioner’s sugar.
- Store in the refrigerator until ready to use.